Thanks for the tip of sugar to pulp ratio and the skins for pectin?? Bravo,thanks for always having time to reply beautifully and with such heartfelt,inspiring and gracious words you and Richo special indeed!
@CheekysKitchen
9 жыл бұрын
Thank you Denise, last year we met an older lady whilst camping, we were friendly to her and invited her to join us for lunch. She had already eaten but Richo helped her do something with her van whilst I made her some tea. She asked me if I liked to cook???? For the next hour or so we swapped recipes and tips she was an absolute delight. Turns out she was Queenslands Grand Champion Jam Maker. She had a case full of awards and newspaper clippings of her success and had even had a mini documentary made about her. I soaked up all her wisdom like a sponge, I did caution her anything she told me would be passed on, can't help myself really. And she said "that's ok dear if you are keeping Jam making alive, good luck to you!" So that is what I am doing. Richos little passionfruit vine is keeping us and our neighbours in jam until next season. I hope you get a chance to make this jam it's not Pearls recipe but I think she would approve. Thank you for you feedback and for watching.;-))
@noviceprepper53
9 жыл бұрын
thank you Cheeky, that looks delicious. I've only ever seen passionfruit old and shriveled and in a market here only very rarely and had no idea they could look like the ones you showed. you're so smart to preserve your bounty. thanks for sharing
@CheekysKitchen
9 жыл бұрын
Thank you noviceprepper53. We get them like that here too, they are just about empty and sometimes they are up to$1.50 each which is an obscene price. It has been a very warm wet season and our passionfruit vine is so loaded I already picked a full washing basket full just for sorbet, juice and cordial but I have already uploaded those recipes last season. I have discovered a way to easily and effectively release the juice from the seeds and will be showing that soon. I wish there was someway you could taste this jam, it tastes exactly like tangy sweet passionfruit and there is no waste, normally I discard the skins but this method produces a fleshy pulpy fruit flavoured filler that I think would be perfect in apple or other fruit pies. I will be experimenting with the idea and will be presenting any worthy finds in coming videos. Thank you very much for your feedback and for watching.;-))
@noviceprepper53
9 жыл бұрын
Thank you Cheeky, I look forward to your future videos. With sincere appreciation.
@CheekysKitchen
9 жыл бұрын
Thank you very much and we certainly look forward to sharing even more interesting and unusual recipes with our viewers. We are getting quite a back log of recipes to edit once again. We have been making a lot of recipes using passionfruit as our vine is still blessing our neighbours and ourselves with a very bountiful crop again this year. ;-))
@marie42ify
9 жыл бұрын
This passionfruit jam looks delectable! I would love it on some toasted banana bread. We had a bountiful passoinfruit climber until 3 years ago when our neighbor poisoned it accidently on his side of the fence as he thought it was a weed. Ironic though as we used to give him part of our bounty & he loved them. I must mention that he was a dear elderly fellow & gone now. Best be planting another vine as I love this recipe but passionfruit down here in Melbourne never get lower in price than $1 each. Thanks for sharing cheeky & you know I will dream about this jam tonight ;D
@CheekysKitchen
9 жыл бұрын
Thank you Marie would you care to personal message me and I will get some seeds to you if you like. That's bad luck about your passionfruit because it has been a bumper season here and we have so many recipes using passionfruit. We haven't toasted Banana bread before, I have had toasted coconut bread and this is divine on that. I have had to pay a silly price for passionfruit in the past for a winter pavlova or sponge decoration but now we fresh them fresh in ice cube trays and take them out of the freezer when needed. They are not quite as good as fresh but it saves having to pay so much for them out of season. Thanks for watching.;-))
@glendasutton9000
3 жыл бұрын
Hi, thank you for taking the time to share this recipe. I am a young Aussie who is looking to get into making preserves, but I see alot of Americans and their canning. I noticed you put your Jam in an assortment of jars. With this in mind, I was wanting to ask about your sealing technique to ensure that the jam is shelf stable. Do you water bath your bottles? I don't see this sort of information addressed in many Australian Preserve how tos. Any advice you could provide would be greatly appreciated
@tanvirulislam3153
9 жыл бұрын
I love passion-fruit juice. I was looking for some other thing that can be done using this delicious fruit. And whatever you did is amazing !! Specially the use of only two ingredients to make this mouth-watering jam. OMG !! you used the skin in a very creative way. thanks for doing such a brilliant job and sharing with us. We really appreciate that. :) :) :)
@CheekysKitchen
9 жыл бұрын
Wow Tan, such lovely feedback. Thank you very much. Our Passionfruit vine has been extremely abundant this year even fruiting all through winter. It would be a shame to waste such lovely fruit so we are always looking for new and innovative ways to store, preserve and use them. We have even created a Passionfruit Playlist. We are glad you are enjoying our recipes and thank you very much for watching.;-))
@mistybirdbush
2 жыл бұрын
Great way to use up your haul!
@CheekysKitchen
2 жыл бұрын
Thanks Misty, glad you enjoyed it. I really appreciate your feedback and thank you for watching.;-))
@klarak3523
9 жыл бұрын
Your jam looks super delicious Cheeky and Richo! Please keep a tiny jar for us for when we meet on our way to the Cape in June :-). I was especially stunned to see that the pulp that lines the skin can be used as part of the jam! That's amazing! Your passionfruit look so fresh and luscious, amazing! I just looked at some passionfruit in Woollies and they were these shrivelled up, pathetic excuse for passion fruit! Crazy! It's so generous of you to share your crop with your neighbours! I can't wait for your killer sponge recipe, cos I reckon passion fruit pulp and coconut cream whipped in my syphon would make the ultimate filling for a feather-light sponge! :-)))). Thank you so much for sharing as always! :-)))
@CheekysKitchen
9 жыл бұрын
Thank you Klara, our passionfruit vine sure is a beauty, the possums or some other little critter is enjoying it too. Plenty for everyone LOL, you might just be sampling the jam sooner than you think?? Check ur email honeybunch😉
@klarak3523
9 жыл бұрын
Haha! Awesome! Replied to your email!
@CheekysKitchen
9 жыл бұрын
Great!
@klarak3523
9 жыл бұрын
Thank you so much for sharing your delicious produce with us! The jam and passionfruit butter are so very yummy! Can't wait for future recipes. 😊😊
@CheekysKitchen
9 жыл бұрын
Thank you Klara, glad you liked it. We had a wonderful time on our recent trip and look forward sharing some more camp recipes and paleo recipes for your next big trip north. Hope we can come up with some useful ideas for you. Thanks for watching and the feedback.;-))
@Onekitchenblogfood
9 жыл бұрын
That would be perfect on some homemade bread!
@CheekysKitchen
9 жыл бұрын
Thank you One Kitchen- A Thousand Recipes. You are spot on, we had it for breakfast on home made Spelt Bread, that recipe is coming in coming weeks. Thanks for watching;-))
@lynette3031
3 жыл бұрын
We have a passion fruit tree? Bush? And are new to making jelly out of it. We have watched a few videos on making jam/jelly and have noticed that the seeds are usually left in. Is there a reason for that? Can yhe seeds be strained out? Love your videos.
@CheekysKitchen
3 жыл бұрын
Thank you for your question Lynette, the seeds will detract from the texture of the jam or jelly. Generally liquid is removed from the fruit during any evaporation process, especially when making jam. Less juice means more seeds per spoonful which is less than ideal. I have a video hack for removing and straining the seeds from the fruit which is simple and effective, you might find that video useful if you have a significant amount of fruit to process. Our Passionfruit vine was a very prolific bearer and as a result I have an entire playlist dedicated to the fruit. You are sure to find some innovative recipes and ideas to preserve your fruit there as well. Some people like to leave just a few seeds in the finished dish to show authenticity to the fruit and not just a concentrated juice or cordial was used. It’s a personal preference thing. People with certain health issues like dentures or diverticulitis find the seeds especially objectionable . If you prefer to leave them in that’s up to you but if you will be using the juice in a blender for smoothies or cocktails I urge to removed them. The only thing worse than too many Passionfruit seeds is smashed up Passionfruit seeds lol. Hope that helps, thanks for watching and we hope you enjoy your foray into Passionfruit cultivating and preserving. The flowers also make a delightful table decoration as well, I first saw them at a wedding I attended and was particularly impressed with their unusual appearance. Just a thought if you had considered that angle as well. Hope you are staying safe and well and thanks for watching.;-))
@lynette3031
3 жыл бұрын
@@CheekysKitchen thank you so much for your quick response. I will definitely look up that playlist and I can't wait to learn more from you. So thankful for finding your channel today. I'm a new subscriber 😊
@CheekysKitchen
3 жыл бұрын
Welcome aboard Lynette. We hope you enjoy our food journey. We also do requests so anything we can help with, don’t hesitate to ask. Our friendly group of followers are very helpful and obliging as well, we really appreciate your support.;-))
@MrJoshcc600
7 жыл бұрын
I have yellow passion fruit that are more acidic and tangy then your purple. Should I increase the sugar to combat that or maybe add a little something like Apple juice?
@CheekysKitchen
7 жыл бұрын
+Joshua Colantuono your passionfruit will tend to set your jam more quickly than a sweeter variety. The old rule of thumb for any jam used to be 50% sugar to fruit, some fruits required more acid like cutrus juice to ensure a better set by increasing the pectin content. Under ripe fruit also has a better setting quality than really ripe fruit. We met Pearl the Brisbane Show Jam Champion, she wins every year with every type of fruit jam and is quite famous and her 'secret' is 45% sugar to 55% fruit ratio. That way you have the flavour of the fruit overriding the sheer sugar taste with no loss of preservative quality. We employed her tactic at home and found it was a more successful outcome. Of course we had to share a Jam experts wisdom with our viewers. Apple juice will increase the sweetness and the setting quality of your Jam which may not be needed if your passionfruit are already high in Pectin. May I suggest you taste your Jam when you are testing it for setting quality, if you feel you. Red more sugar, at that point, add a little extra then but I honestly think you will be delighted with the Jam using the ratio I have supplied. It is obviously personal preference and you may have a 'sweeter tooth' than us but I believe the fruit is the star of the dish and it's flavour will shine without adding extra sugar. I do hope this helps and thank you very much for watching.;-))
@maribethsaporas2557
6 жыл бұрын
Hi Cheeky, but in industry to have its preservative effect , concentration of sugar must be or have a ar ange of 60-69 % sugar
@CheekysKitchen
6 жыл бұрын
Thank you very much for your valuable feedback Maribeth. I think you may find once the fruit has had a chance to evaporate some of its moisture during the cooking process then those sugar concentrations (both naturally occurring in the fruit plus added) are pretty close to your numbers. The pot is always less by the time it’s ready to bottle. The only lessened is the water content. We always employed the concentration you described until we met (by chance) Pearl, the Queensland Jam Making Show champion and she revealed the secrets to her success, we employed those secrets in our own kitchen and found them to be very sound. We simply had to share this Ladies life long, trial and error, wealth of knowledge with our viewers to enhance their own jam session;-)). I hope that helps and thank you very much for sharing another experts perspective, I’m sure our viewers will find it most useful too. Thanks for watching.;_;
@johnkirton833
4 жыл бұрын
Perfect Jam I have Tonnes of Passion Fruit & this recipe work perfectly, but had to keep going back over the video as you were talking so fast like an express train. Otherwise well done great video
@CheekysKitchen
4 жыл бұрын
Thanks John, delighted you enjoyed our recipe. We have an entire Passionfruit playlist to give you a few more easy ideas. We had an extremely generous Passionfruit vine and had to be a bit creative to save wasting them. Very sorry about the dialogue speed. When we started this channel I spoke very clearly and slowly, enunciating every syllable, to ensure there were no mistakes, the criticism I received for being so ‘deadpan’ was pretty brutal. Accused of preaching like a ‘school m’arm’ so I picked up the beat a bit, left the odd blooper in & had the occasional joke. I think the change has been reasonably well received. It’s really hard to find that happy balance. I really appreciate your feedback, without constructive comments we would never evolve. Unfortunately I can’t alter the tempo of previous videos but I promise I will make an effort to relax the pace a bit. By the way if you are ever having trouble falling asleep apparently my very early videos will probably solve that problem for you lol. Enjoy your jam and thank you for watching and of course taking the time to leave such helpful feedback. ;-))
@marjn1030
5 жыл бұрын
that's a lot of sugar 😱
@CheekysKitchen
5 жыл бұрын
It certainly is mar jn but all jam Requires a significant amount of sugar for flavour and preservative. Passionfruit a normally quite bitter and tart so the sugar is needed for taste. Most cooks recommend 50/50 ratio of sugar to fruit. We now use the 45% sugar to 55% ratio. We gain this information from a champion Jam Maker we met who has consistently taken out 1st prize for her jams and preserves at the Queensland State Agricultural show along with numerous lesser known country fairs for decades. Thanks for watching.;-))
@descendingeagle2987
2 жыл бұрын
You can use less sugar if use ripe passion fruit. When they are wrinkled. These are not ripe and very acidic, that's the reason for all that sugar.
@CheekysKitchen
2 жыл бұрын
Thank you very much for your comment. There are over 50 varieties of passionfruit, the ones you describe are smaller, thinner skinned and become quite purple when ripe. The main varieties of these are the Purple Sweetheart and the Misty Gem. These varieties will behave as you describe, however the tropical variety grown and used in this recipe are larger, the skin is more than twice as thick, they never turn darker than the colour you see here and the most common varieties of this Panama Passionfruit are pandora and McGuffies. These varieties are packed full of fruit and juice, they will rot and ferment very quickly. They will never shrivel and lessen in weight before they are spoiled, nor will their flavour change very much. Our soil and climate is particularly suited to these varieties and they are never picked from the vine unless they are ripe and drop into your hand when touched or fall to the ground when ripe. I use these Passionfruit as this is what we grow and is extremely plentiful when fruiting. Unless you intend to freeze, refrigerate and use within a few days you will still need to add the sugar to preserve it, otherwise it will ferment and be unsafe and inedible. These varieties of Passionfruit are definitely ripe and ready for use, they are not normally grown commercially due to their very short shelf life. You may not be familiar with these types of Passionfruit as they are rarely found in shops. There are other varieties which have yellow skin, when ripe, they are also suitable for this recipe but will never turn purple or shrivel. The best way to test the jams setting ability is to use the method shown in this instruction. The constant boiling until the desired level of doneness is achieved is through the evaporative action as the excess moisture is boiled away, thus concentrating the fruit sugar mixture into a reduction. As in all jam making, the best results are achieved through using fruit that is in perfect condition, even to the slightly under ripe stage as that is when the pectin level (natural setting agent) is at its peak. Many jam makers will even incorporate lemon juice, powdered pectin, a green apple or even the stone fruit seeds to increase the setting ability of their jams. Using shrivelled half empty purple Passionfruit will require up to two to three times more fruit to yield a similar amount of jam ready pulp. This is fine during times of abundance but not very economical if you are buying the fruit for this purpose. I hope this information has cleared up any confusion regarding the large number of varieties of Passionfruit and hybrids used in cooking and dessert preparations. I thank you very much for watching, taking the time to share your opinion and hope you are enjoying your weekend and staying safe and well.;-))
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